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Grilled Skirt Steak with Tabanero Chimichurri & Market Vegetables 

Recipe crafted by Chef Bobby Flay
Total Time 
30 minutes
Prep Time 
20 minutes
Serving Size
4 entrees
INGREDIENTS
  • 4 each 8 oz. skirt steaks
  • 1 lb. of your favorite market vegetables, sliced into ¼ inch thick slices (zucchini, squash, bell peppers, asparagus)
  • 1 cup parsley, finely chopped
  • ½ cup extra virgin olive oil
  • ½ - 1 cup Tabanero Original Hot Sauce
  • ¼ cup oregano, finely chopped
  • 5 garlic cloves, minced
  • 1 teaspoon dried crushed red pepper flakes, or to taste
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • garnish

INSTRUCTIONS
1. To make the chimichurri combine the parsley, extra virgin olive oil, hot sauce, oregano, garlic, red pepper flakes, kosher salt and fresh crack black pepper in a bowl then transfer to container with lid. Refrigerate and let sit at room temperature 30 minutes.

2. Season vegetables with salt and pepper to taste then toss with ¼ cup chimichurri sauce, let marinate 30 minutes to 4 hours

3. Season steaks with salt and pepper to taste then toss with ¼ cup chimichurri sauce, let marinate 30 minutes to 4 hours

4. Prepare a hot grill and cook vegetables and steak to desired doneness. Keep vegetables warm and let steak rest 5 minutes

5. Arrange vegetables and steak on plates or a family style platter and serve with extra chimichurri

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